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Rosemary + Ricotta Cheese Potato Tart {Celebrating The Casual Veggie Cookbook Launch!}

by evh on October 28, 2015

Rosemary + Ricotta Potato Tart | LocalSavour.com

Rosemary + Ricotta Cheese Potato Tart {Celebrating The Casual Veggie Cookbook Launch!} ~ Do you ever get those uncontrollable-can’t-stop-won’t-stop cravings? You know, for something and you just can’t stop thinking about it until you have it in your belly? Yup, I get those –– probably more ofter then I care to actually admit. In this case, I had been craving a cheese-y potato concoction for sometime and so of course, I had to make something. Thinly sliced, tender potatoes laced with ricotta cheese and rosemary over a flaky pastry was not only satisfying there was enough leftover for a second round. This is one of those dishes that could easily be served as a main course but it would also make for an excellent party appetizer. Why the party? It’s fall. There’s cooler weather. It’s almost time for an extra hour of sleep (woot!). It’s dang good but … also there’s a new cookbook out that I am excited to be apart of. 

Rosemary + Ricotta Potato Tart | LocalSavour.com

If you’re just stopping by, let me fill you in. My pal Mollie over at Parsley and Pumpkins has gathered together an amazing group of 40+ other talented food bloggers to create a veggie-inspired e-book featuring 166 delicious (and gorgeous) recipes –– including a few of my own. I’m thrilled and honored to be a part of such a lovely project and Mollie’s hardwork, dedication and love of veggies really shines through in this beautiful must have cookbook.

The Casual Veggie Cookbook

The book features 29 Veggies, 48 bloggers, and it’s packed with over 160 veggie-based recipes designed for all those times you find yourself with an abundance of artichokes, an overload of okra, or a bunch of broccoli. Not sure what to do with that second half of your butternut squash? Or just want to try something new with your veggies? This book has you covered!

  • The book caters to a wide range of diets and cooking styles, ranging from vegan, to gluten free, to paleo— with the primary goal of showing you new and exciting way to eat more vegetables!
  • 29 different vegetables are featured (one chapter for each), each beginning with detailed information on how to store, prep, and cook each one, as well as nutritional information.
  • The e-book is formatted for use on a electronic device, contains links to each contributor’s website for quick reference, AND allows you to jump to each recipe from the table of contents. Talk about SUPER user friendly!
  • The recipes can be printed with or without the photos.

To purchase this fabulous, must-have, veggie-centric e-book, just click on this link to be directed to the sales page with all the details and instructions –– AND thank YOU for your support it means the world to me ~ Happy Veggie Eating!

The Casual Veggie Cookbook

Rosemary + Ricotta Cheese Potato Tart
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Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Rosemary + Ricotta Cheese Potato Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Ingredients
  • 4 medium golden potatoes sliced thinly
  • 15 ounces fresh ricotta cheese
  • 2 medium cloves garlic minced
  • 1 large egg
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh rosemary finely minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 sheet puff pastry thawed
Servings: - 8 servings
Units:
Instructions
  1. Use a sharp knife or a mandoline slicer to thinly slice the potatoes. Place them into a heavy duty pan and cover them with water. Place the pan over high heat and bring to a boil. Let boil for 10-12 minutes or until fork tender. Once tender remove from heat, drain out the water completely and set aside.
  2. Preheat oven to 350 degrees. In a large bowl, combine ricotta cheese, garlic, egg, olive oil, rosemary, onion powder, salt and pepper and mix together until well combined. Place puff pastry onto a parchment lined or silpat lined cookie sheet and cut in half longways. Use a large spoon and spread out the ricotta mixture evenly onto each puff pastry leaving a 1/2 inch around the outer edges. Next, layer the sliced potatoes evenly over both of the ricotta covered pastry. Place into the oven and bake for 35-45 minutes or until lightly golden brown in color. Remove from the oven, slice and serve.
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